To Make the Base: Crumble up the mandel bread finely (you can use a processor to do this if you want) and combine it with the melted margarine.

Line the bottom and sides of 8 to 81/2-inch springform pan with the mixture and make sure to press it down to create a firm crust. (You can also use a bigger 10-inch springform pan, but then you need to double the filling recipe.)

To Make the Filling: Combine the whole eggs, egg yolks, lemon juice, lemon zest and 11/4 cups sugar in a double boiler.

Cook until thickened, stirring constantly.

Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard).